Southwest Sweet Potato & Black Bean Dip

I was lucky enough to have the following ingredients in my kitchen when I made this and boy am I glad I did!  This dip is so good and great to bring to any potluck this summer!

INGREDIENTS
 
2 medium organic sweet potatoes (~260 g), cubed, skin on (or peeled if desired)
2 Tbsp olive oil or avocado oil
1/4 tsp sea salt
1/2 tsp ground cumin
1/2 tsp chili powder
1 15-ounce can black beans, rinsed and drained
1/4 tsp sea salt
3/4 tsp ground cumin
1/2 tsp chili powder
1/4 cup finely chopped cilantro
1/4 cup red onion, finely diced
1 cup whole corn kernels

For the Sauce:
 
1 ripe avocado
3 Tbsp lime juice
1/4 tsp sea salt
1 Tbsp maple syrup (optional)

DIRECTIONS

• Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.

• Add sweet potatoes, oil, salt, cumin, and chili powder and toss to coat. Bake for 20 minutes or until soft and lightly browned. Set aside.

• In the meantime, add all sauce ingredients to a blender and blend to combine. Taste and adjust seasonings as desired, adding more lime for acidity, maple syrup to sweeten, or salt to taste.  Set aside.

• To a medium mixing bowl, add black beans, salt, cumin, and chili powder and toss to combine. Then add cilantro, onion, corn, and roasted sweet potatoes to the sauce and toss to combine. Add sauce and gently stir/toss to coat. Taste and adjust seasonings as needed.